5-6 cups vegetable broth (I use Better Than Bullion, which you can purchase off of Thrive Market)

1 can of Organic lentils (or 1 cup of dried lentils, rinsed)

3 cups chopped kale, spinach, or collard greens

salt and pepper to taste

Directions

1. Heat a large pot over medium heat. Add oil, followed by the onion and ginger. Cook, stirring consistently, for 3-5 minutes, or until onion becomes translucent.

2. Add in carrots, garlic, potato, curry powder, and a pinch of salt and black pepper. Stir for 5-8 minutes.

3. Add 5 cups of the vegetable broth, increase heat to high and bring to a boil. Once a boil is reached, lower heat to low and simmer for 20 minutes. (*keep the additional cup of broth on reserve to thin out the soup if needed before you serve)